Tendon specialist Tendon Kohaku and unagi specialist Man Man Unagi are set to open a brand-new collaborative dining concept at Clarke Quay Central. Now, fans of the two brands can tuck into tendons and unagi offerings under one roof at the new 80-seater restaurant.
Address: Clarke Quay Central, 6 Eu Tong Sen Street, Clarke Quay Central #B1-52 and #B1-53, Singapore 059817
Operating Hours: Monday to Sunday 11:30 AM – 4 PM (Last order for lunch 3:30 PM) & 5 PM – 10 PM (Last order for dinner 9:30 PM)
At the new outlet, Tendon Kohaku will present an exclusive item: Kaisen Tendon by Kohaku and Teppei (S$26.50++). The item follows the kaisen don recipe by Chef Teppei Yamashita, who helms Teppei Japanese restaurant and Man Man Unagi.
Other exclusive items include Jumbo Unagi Tendon (S$29++), a glorious showstopper of huge eel encased in crispy tempura exterior. The Premium Chawanmushi with Unagi and Ikura (S$6.50++) is made with egg, chicken broth, chicken, shiitake mushroom and spring onion.
The treasures that are unagi and fish cake are embedded within the wobbly offering; glistening globes of ikura are set atop it. There is also the Crispy Unagi Dragon Roll (S$9++): a combination of tempura prawn, tempura crabstick and avocado are draped across vinegared Japanese rice.
At Tendon Kohaku, each tendon bowl comes with a bed of fluffy and fragrant Nanatsuboshi white rice imported from Hokkaido. Each bowl is generously filled to the brim, from vegetables to shrimp and seafood.
Man Man Unagi will also offer an exclusive item: Kaisen x Hitsumabushi by Teppei and Man Man (S$32.50++). At the new restaurant, you can ask for refills of the sauce. The grilled eel is paired with Tsuyahime rice and fresh wasabi.
There are three ways to enjoy hitsumabushi: on its own; with a mix of condiments, wasabi and green onions; and with soup added to the aforementioned mix. The unagi is served alongside an exquisite kaisen don with a secret-recipe sauce from Teppei Japanese restaurant.
